This report focuses on menu planning and product development within Prezzo, a UK-based Italian restaurant chain. It justifies the menu design, emphasizing clarity, readability, and adherence to food safety guidelines, including salt reduction. The report also examines the development of the food service environment to support the menu and service style, highlighting strategic location choices and efficient supply chain management. Research findings on customer preferences for a new Japanese-Italian fusion concept are presented, along with recommendations for its successful launch, including promotional activities and staff training. The report concludes with a review of the executive chef's role in overseeing the development and implementation process, ensuring food safety, team performance, and adherence to quality standards. The analysis underscores the importance of effective staff training and health safety guidelines in menu planning to enhance food quality and customer satisfaction.